EP2943083A1

EP2943083A1 - Sauce pellet, piece of meat comprising a sauce pellet, and method of implementation in a meat preparation

Info

Publication number: EP2943083A1
Application number: EP14706869.6A
Authority: EP
Inventors: Mickael ARNOULT; Franck BARRAJA; Nicolas MATTEI
Original assignee: La Cheville Des Savoies
Current assignee: La Cheville Des Savoies
Priority date: 2013-01-09
Filing date: 2014-01-09
Publication date: 2015-11-18
Anticipated expiration: 2034-01-09
Also published as: EP2943083B1; FR3000643A1; WO2014108625A1; FR3000643B1; ES2613749T3

Abstract

The sauce pellet comprises between 4 and 10% by weight of proteins including 2 to 5% by weight of gelatine, 1 to 3% by weight of fibre, and less than 10% by weight of fat. The sauce pellet has a melting point of between 23 and 35°C, and preferably between 27 and 35°C. A piece of meat can be formed comprising the sauce pellet. The centre (3) of the pellet (1) corresponds substantially to the centre (4) of the piece of meat (2). The ratio between the thickness (5) of the pellet (1) and the thickness (6) of the piece of meat (2) is between 30 and 36%. The ratio between the diameter (7) of the pellet (1) and the diameter (8) of the piece of meat (2) is between 58 and 65%.

Description

Pastille of sauce, piece of meat comprising a sauce pellet and method of implementation in a butcher's preparation

Technical field of the invention

The invention relates to a sauce pellet, a piece of meat comprising said pellet and a device for manufacturing said piece of meat.

State of the art

The field of food and in particular that of ground beef, which is one of the products most anchored in the daily lives of consumers, is constantly evolving. Lifestyle changes and increasingly demanding consumer demands are prompting food professionals to offer products that are ever faster and more convenient to prepare and offer excellent value for money. However, these evolutions have long been made to the detriment of quality and taste.

To improve or change the taste of their products, including meat products, manufacturers have turned to ready-made sauces to add, hot or cold, ready-to-eat cooked products. Such sauces are however to buy and possibly to prepare separately from the meat product and few are quality.

Currently, the consumer is more and more focused on quality and taste rather than quantity and low economic cost. Organic products, those based on meat breeds or those with excellent taste qualities are preferred. In addition to the quality of the meat, consumers also look for seasonings with good nutritional and taste properties. OBJECT OF THE INVENTION It is found that there is a need to develop a product having both the properties of being simple and quick to prepare while having excellent nutritional value and taste of quality.

This need is solved by means of a sauce pellet and a piece of meat comprising said pellet having a good "quality-time" ratio for gastronomes having little time to devote to the preparation of meals.

This object is in particular achieved by means of a sauce pellet comprising 4 to 10% by weight of proteins, of which 2 to 5% by weight of gelatin, 1 to 3% by weight of fibers, less than 10% by weight of lipids and having a melting point of between 23 and 35 ° C, preferably between 27 and 35 ° C.

More specifically, this object is achieved by means of a piece of meat comprising said pellet and of which:

the center of the pellet corresponds substantially to the center of the piece of meat,

the ratio between the thickness of the pellet and the thickness of the piece of meat is between 30 and 38%,

the ratio between the diameter of the pellet and the diameter of the piece of meat is between 58 and 65%,

- The ratio between the volume of the pellet and the volume of the piece of meat is between 13 and 18%. Finally, the invention also relates to a device for manufacturing a piece of meat as described above in cooperation with a conditioning tower, said device comprising: a first pattern having a diameter of between 4 and 6 cm and a thickness of between 0.8 and 1.4 cm,

a third pattern having a first face provided with a diameter equal to the diameter of the first pattern, a second face provided with a diameter of between 7 and 9 cm and a thickness of between 0.8 and 1.2 cm,

- A second pattern having a diameter greater than the diameter of the conditioning tower to block the depression of the device in the conditioning tower.

Brief description of the drawings

Other advantages and features will emerge more clearly from the following description of particular embodiments of the invention given by way of non-limiting example and represented in the accompanying drawings, in which:

- Figure 1 shows a cross section of an embodiment of the sauce pellet in a piece of meat;

- Figure 2 shows an embodiment of the device for manufacturing a piece of meat containing a sauce pellet.

Description of particular embodiments

In order to obtain the best possible "quality-time" ratio, the sauce is in the form of a lozenge. "Pellets" means a pelletized or molded composition of any definite form. Preferably, the pellet is in the form of a cylinder whose height is less than the diameter, it is therefore advantageously a round and flattened puck type. The pellet may have sharp edges or rounded edges. The pellet is solid at room temperature, especially at a temperature below 23 ° C. It has a melting point (or melting temperature) between 23 and 35 ° C, preferably between 27 and 35 ° C. The melting point is evaluated at normal atmospheric pressure, that is to say a pressure of 1 atmosphere.

Due to its particular melting point, the pellet can be placed in a piece of meat without any change in its shape during the entire phase of storage and use prior to the melting phase. Such packaging allows good preservation of the whole pellet / piece of meat until consumption. When cooking the piece of meat, the core temperature varies according to the consumer who may wish his meat rare (cooking temperature reached at heart between 25 and 55 ° C), cooked to point (cooking temperature reached to heart between 55 and 65 ° C) or cooked (cooking temperature reached higher than 65 ° C). It has been discovered that during cooking, the use of a pellet having a melting temperature greater than the range described makes it difficult for the sauce to be diffused inside the piece of meat without risking deterioration of the taste qualities. of the piece of meat. A melting temperature lower than the range described results in a significant diffusion of the sauce that tends to come out of the piece of meat. Such a melting point also allows the user to consume a sauce having the usual texture, that is to say that the sauce is not in the form of a solid or even gelatinous product or in the form of a very liquid product that flows into the bottom of the plate as soon as the piece of meat opens.

The melting point of the pellet is such that, during baking for a period of 5 to 15 minutes at the temperatures described above, the sauce melts in the piece of meat while remaining confined in said room. The sauce pellet comprises 4 to 0% by weight of proteins including 2 to 5% by weight of gelatin, 1 to 3% by weight of fibers and less than 10% by weight of lipids. This composition makes it possible to have the desired transformation of the texture of the sauce pellet during the cooking phase, from which a controlled diffusion of the sauce results.

Advantageously, the pellet further comprises 70 to 85% by weight of water. The sauce pellet thus has a good nutritional value and respects proportions adapted to a balanced diet. Advantageously, the pellet has an energy value of between 55 and 120 kcal per 00 g of sauce.

According to a preferred embodiment, the tablet comprises less than 4% of saturated fatty acids. Such an embodiment is particularly interesting for consumers concerned about their food balance, especially for those monitoring their cholesterol levels.

Advantageously, the pellet further comprises 4 to 6% of proteins and / or 2 to 4% of ash.

The carbohydrates, lipids, proteins and other constituents of the pellet can be provided in the form of various products such as gelatin, oil, flour, cream, veal stock or chicken broth, water, milk, mushrooms, shallots, onions, tomatoes in the form of juice or concentrate, black or green pepper, etc. According to a particularly preferred mode, only traditional constituents in French cuisine are used. The sauce pellet can thus be declined according to different flavors, for example the sauce may have a flavor "shallot", "green pepper", "tomato" or "mushroom".

According to a particular embodiment, the pellet has a cylindrical shape whose diameter / height ratio is between 4 and 6, preferably between 4.8 and 5.2. A sauce pellet according to such an embodiment has the advantage of being able to fully melt when heated to a minimum temperature of 23 ° C for 5 to 15 minutes. This form of pellet is particularly advantageous during traditional cooking, for example when cooking in a pan.

As illustrated in the figure, the subject of the invention is also a piece of meat comprising a pellet as described above, of which:

the center 3 of the pellet 1 corresponds substantially to the center 4 of the piece of meat 2,

the ratio between the thickness of the pellet 1 and the thickness 6 of the piece of meat 2 is between 30 and 36%,

the ratio between the diameter 7 of the pellet 1 and the diameter 8 of the piece of meat 2 is between 58 and 65%.

This configuration makes it possible to have a cooking of the pellet which follows the same evolution as the cooking of the piece of meat.

Advantageously, the piece of meat and the pellet are configured so that the ratio between the volume 7 of the pellet 1 and the volume 8 of the piece of meat 2 is between 13 and 18%.

This configuration allows to have a diffusion of the pellet throughout the piece of meat.

In a particular embodiment, the piece of meat is a cylinder having a diameter of 8 cm and a thickness of 3 cm. The pellet disposed in such a piece of meat advantageously has a diameter of 5 cm and a thickness of 1 cm.

Such an embodiment of the piece of meat ensures a uniform distribution of the sauce in the piece of meat regardless of cooking desired (bleeding, cooked or cooked) and this substantially without overflow of the sauce out of the piece of meat despite the inversion of the piece of meat during cooking, said reversals being preferably carried out using a spatula.

According to a preferred embodiment, the piece of meat has a basis weight of between 80 g and 180 g. A weight of 80g is particularly suitable for younger consumers, while a 180g weight is ideal for the most greedy adult consumers. More preferably, the weight of the piece of meat is between 125 and 170 g to accommodate the largest number. Advantageously, the weight of the piece of meat is equal to 150g and can be broken down into 125g of meat and 25g of sauce. In an advantageous embodiment, the piece of meat is in the form of a cylinder whose height is less than the diameter, it is therefore advantageously a round shape and flattened puck type. In a preferred embodiment, the shape of the sauce pellet is identical to the shape of the piece of meat. For example, the sauce pellet may be round, oblong or gibbous.

In a particularly advantageous configuration, the sauce pellet is a homothety of the piece of meat. As the sauce pellet is advantageously located in the center of the piece of meat, the energy provided to cook the meat serves in part to heat the sauce pellet. Once the melting temperature is reached, the sauce begins to diffuse. Very good results have been obtained with ground beef.

In order to produce a piece of meat as defined above, it is particularly advantageous to use a structuring device of minced meat which is associated with a conditioning tower 14 which may be in the form of a conditioning circle.

The packaging circle 14 defines the shape and the final dimensions of the piece of meat. For example, the conditioning circle 14 is a hollow cylinder which defines a volume to be filled. In a particular embodiment, the diameter is between 6 and 10 cm and the height is between 2.4 and 4 cm. In a particularly advantageous embodiment, the packaging circle has a diameter equal to 8 cm and a height equal to 3 cm.

A first volume of meat is placed in the packaging circle.

The structuring device has a tubular shape with two opposite ends along the axis XX. The first end has a first pattern 9 which has the lateral dimensions of the sauce pellet or substantially the lateral dimensions of the sauce pellet. The first pattern 9 is surmounted by a second pattern 10. Advantageously, a third pattern 11 is disposed between the first pattern 9 and the second pattern 10.

The lateral dimensions of the first pattern 9 are advantageously radii between 2 and 3 cm, preferably in the form of a disc having a diameter of between 4 and 6 cm. The thickness of the first pattern is preferably greater than the thickness of the pellet and advantageously between 0.8 and 1.4 cm. In a preferred embodiment, the diameter of the first pattern 9 is equal to 5.4 cm to form a housing hole of a pellet having a diameter equal to 5 cm. The first pattern 9 is configured to sink into the through hole defined by the conditioning circle. The second pattern 10 is configured to overflow beyond the conditioning circle which then acts as a stop to the embedding of the structuring device in the conditioning circle. The second pattern 10 has a diameter greater than the diameter of the conditioning tower to block the depression of the device in the conditioning tower. Thus, the bottom of the housing hole of the pellet is defined relative to the support holding the ground meat and the conditioning tower.

Advantageously, the third pattern 11 connects the first pattern 9 with the second pattern 10 and has a monotonous side wall to facilitate the transfer of meat upon depression of the first pattern into the packaging circle.

In a preferred embodiment, the third pattern in the form of a truncated cone, one of whose faces has the same dimensions as those of the first pattern 9. The opposite face of the truncated cone preferably has the lateral dimensions of the conditioning circle. . In this way, the first pattern 9 is automatically centered in the conditioning circle. The third pattern 11 has a first face provided with a diameter equal to the diameter of the first pattern, a second face having a diameter of between 7 and 9 cm and a thickness of between 0.8 and 1.2 cm.

For example, the first face of the truncated cone has a diameter equal to 5.4 cm and the second face to a diameter of 7.8 cm to center in a packaging circle having a diameter equal to 8 cm. . In a particular embodiment, the truncated cone has a height equal to 1 cm.

The first pattern 9 has a main face and a side wall that will sink into the minced meat to define a blind hole that can house the sauce pellet. When pressed, the meat is compressed in the bottom and on the edges defined by the packing circle 14. A portion of the meat is transferred to the side walls of the meat piece and upwards against the second pattern. During the deposition, the meat is structured to define a housing area of the sauce pellet and to compress the ground meat so that the latter defines a wall sufficiently impervious to the sauce heated by means of cooking. The second pattern 10 is advantageously surmounted by the gripping zone 13 by the operator or by an attachment zone to an automatic tool.

The distance between the main face of the first pattern 9 and the main face of the second pattern 10 which is in contact with the packaging circle is advantageously greater than half the height of the piece of meat. For example, the distance between the main faces of the first pattern and the second pattern is equal to 2.2 cm. In this way, the pellet is mainly placed in the lower half of the piece of meat. Preferably, the bottom of the pellet is placed between 25% and 31% of the height of the piece of meat. This configuration makes it possible to position the pellet at the center of the piece of meat once the final compression has been achieved. Indeed, it has been discovered that the addition of meat to form the rest of the piece of meat and the compression of this meat intake induces a transfer of material under the pellet. Thus, the pellet is raised and is placed in the center of the piece of meat. As indicated above, once the tablet is placed, the remaining meat is added to the conditioning circle. A compression is performed to finalize the piece of meat. Advantageously, the structuring device comprises a fourth pattern 12 which corresponds to the lateral dimensions of the through-hole defined in the conditioning circle. This fourth pattern makes it possible to compress the piece of meat. The lateral dimensions of the fourth pattern are substantially equal to those of the piece of meat to sink into the packaging circle and to avoid leakage of meat by the side walls of the packaging circle. By way of example, the lateral dimensions of the fourth pattern are equal to a diameter of 7.8 cm. Advantageously, the third pattern 11 has the transverse dimensions of the final minced meat piece. Preferably, the drawing of the first pattern 9 is disposed in the center of the drawing of the third pattern 11 so that the sauce pellet is disposed in the center of the piece of ground meat.

Advantageously, the fourth pattern 12 and the third pattern 11 have the same transverse dimensions so that once the minced meat structured by the first end, it is possible to apply the second end to the piece of meat by aligning the printed drawing in the minced meat and the drawing of the fourth pattern 12. In this way, the sauce pellet is placed in the center of the drawing of the chopped piece of meat.

In a preferred embodiment, the orifice formed in the fourth pattern has a depth equal to the height of the piece of meat so that after application of the second end, the piece of meat is completely defined in its lateral dimensions, in its height and in the position of the sauce pellet inside the piece of meat.

A piece of meat is thus obtained comprising in its heart a sauce pellet that is perfectly centered both with respect to the thickness of the piece of meat and with respect to its diameter.

The piece of meat thus obtained is easy to produce by operators who produce "on demand" chopped steaks. Said piece of meat is moreover perfectly adapted to be marketed directly to consumers looking for products having both the advantages of being easy and quick to cook without requiring any concessions on the quality and taste. The structuring device and the packaging circle are made of materials suitable for working with meat.

Claims

claims

1. Sauce pellet comprising 4 to 10% by weight of proteins, of which 2 to 5% by weight of gelatin, 1 to 3% by weight of fibers, less than 10% by weight of lipids and having a melting point of between 23 and 35 ° C, preferably between 27 and 35 ° C.

2. The tablet of claim 1, further comprising 70 to 85% by weight of water.

3. A tablet according to claim 1 or 2, characterized in that it has a cylindrical shape whose diameter / height ratio is between 4 and 6, preferably between 4.8 and 5.2.

4. Piece of meat comprising a tablet according to any one of the preceding claims, characterized in that:

the center (3) of the pellet (1) substantially corresponds to the center (4) of the piece of meat (2),

the ratio between the thickness (5) of the pellet (1) and the thickness (6) of the piece of meat (2) is between 30 and 36%,

- The ratio between the diameter (7) of the pellet (1) and the diameter (8) of the piece of meat (2) is between 58 and 65%.

5. Piece of meat comprising a tablet according to any one of the preceding claims, characterized in that:

- The ratio between the volume (7) of the pellet (1) and the volume (8) of the piece of meat (2) is between 13 and 18%.

6. Device for manufacturing a piece of meat according to claim 4, in cooperation with a conditioning tower, characterized in that it comprises successively:

a first pattern (9) with a diameter of between 4 and 6 cm and a thickness of between 0.8 and 1.4 cm,

a third pattern (11) having a first face provided with a diameter equal to the diameter of the first pattern, a second face provided with a diameter of between 7 and 9 cm and a thickness of between 0.8 and 1, 2 cm,

- A second pattern (10) having a diameter greater than the diameter of the conditioning tower to block the depression of the device in the conditioning tower.